Chicken and Vegetable Dumpling Soup
Surprisingly easy to make at home, this chicken dumpling soup (loaded with veggies!) is hearty, wholesome and so incredibly delicious!
I don’t know why, but for many years of my life, the thought of plopping homemade dumplings into a from-scratch chicken/veggie soup was always super intimidating.
Like, why even go there when you have chicken noodle soup and chicken pot pie and chicken noodle stew and other chickeny, vegetabley favorites? Know what I mean?

It wasn’t until I tried my Aunt Marilyn’s amazing chicken dumpling soup (loaded with veggies) that I kind of got it. A) it was actually embarrassingly easy to make emphasizing all the lost years of my life I had lived in intimidation and B) it’s pretty much one of the best soups ever.
My family can attest to that. They go crazy over this soup. It’s easily one of their favorite meals of all time, and I’m sitting over here thrilled that I can fulfill all of their wildest winter soup dreams with minimal effort.
This recipe is a huge favorite for many of you, too.
Here’s a quick comment from the thread below: I just wanted to let you know that…my family of 5 all loved it, including my picky 8-year-old who claims to not like any soup that doesn’t come out of a can! I was nervous about the dumplings, I’ve never made anything like that before, but they came out great! Thanks for once again saving dinner in my house!
How to Make Homemade Dumplings
I’m including a few tips to help you if you’ve also been in the intimidated-by-homemade-dumplings camp.
The dumplings are made from a soft one-bowl batter. Similar to muffins, you don’t want to overmix the batter or the dumplings might be kind of dense and heavy.
The recipe has always used 1 cup flour for the dumplings, but I’ve added a note below to add another 1/4 cup flour to the dumpling dough if you want sturdier dumplings.
Comfort Food is Rustic
I use my small cookie scoop {aff. link} to drop the dumplings into the hot soup. The best piece of advice I can give for chicken dumpling soup is to LET GO OF PERFECTION.
The dumplings are going to be rustic looking. Not uniform in size or shape. And quite honestly, just a little bit homely in appearance.
That’s the comfort and joy of dumpling soup. It’s meant to be a down home comfort food that pleases the soul and the tummy without giving a flip about what an Iron Chef would say about it.
Let the Dumplings Fully Cook
As the dumplings are dropped into the simmering soup, they’ll immediately start puffing up and expanding. That’s ok! Just work as fast as you can; all will be well in the end.
The biggest key to success in this recipe is to put a lid on the soup while the dumplings cook, and let the dumplings cook for the full amount of time. Try to summon all your self control and don’t lift the lid while the dumplings cook!
I’m kind of against soggy foods in general, but when the dumplings in this soup are fully cooked, they are incredibly yummy. Soft on the outside and fluffy on the inside.
Using a wider pot vs. a tall, narrow pot will increase the surface area for the dumplings, so keep that in mind, too.
If this soup has been a long standing favorite of yours, I haven’t changed anything fundamental in the recipe below – just added a few recipe notes.
But if you haven’t made this soup yet, what better time than mid-January for us northern hemispherers, huh? Chicken dumpling soup was meant to be winter’s soup.
Chicken and Vegetable Dumpling Soup
Ingredients
Soup:
- 1-2 teaspoons olive oil
- 1 cup diced celery, about 2-3 stalks
- 1 cup diced carrots
- 1 cup diced yellow or white onion
- 1 teaspoon salt, I use coarse, kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 8 cups chicken broth, I use low-sodium
- 1 to 1 ½ pounds boneless, skinless chicken breasts or 3-4 cups cooked chicken (see note)
- ½ cup water + 1/4 cup all-purpose flour to thicken
- ½ cup frozen peas
Dumplings:
- 1 cup all-purpose flour, use 1 1/4 cups flour for sturdier dumplings
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon dried thyme or sage
- ½ cup sour cream
- ½ cup milk
- 1 tablespoon vegetable or canola oil
Instructions
- In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.
- In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
- For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don’t overmix).
- Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven’t cooked all the way (or if they are bigger in size than teaspoon-sized portions).
- When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.
Notes
Recommended Products
Recipe Source: adapted from my Aunt Marilyn
Recipe originally posted February 2010; updated with new pictures, recipe updates commentary
I made this soup just as it is written and it is unbelievable!!! Even my husband who usually sticks his nose up at any kind of dumpling (how is that even possible?) loved it. Now that the weather here in upstate New York is getting chilly, this soup will be made and consumed very often. Thank you for a great recipe!!!!!
Cathy – thank you for your comment! I’m glad your non-dumpling-loving husband still loved it!
I’m not sure what I did wrong, the dumplings never turned out and just became a big blobby mess. I thought I followed the ingredients for the dumplings, though the mixture didn’t seem very doughy, and I simmered for the 15 mins . . . The soup tastes good, but is just really thick now. Hmmm . . . maybe I mixed the dumpling ingredients too much??
MaryAnn – oh, so sorry about the soup! Perhaps you might try adding a bit more flour to the dumplings to make the dough stiffer – although you still want to keep it fairly soft. It should just be scooped into the soup by spoonfuls. Sorry it didn’t turn out well!
Just letting you know this was delicious! So creamy and filling! The dumplings were so easy too! I do want to try using wheat flour and yogart next time just to make it all the more heathly. Have you tried that yet? Does it work? Thanks for another great one! I really don’t know what I would do without you. My husband refers to you as either my “blog buddy” or “my cooking friend”, he tells me I have become obsessed. I will also have to say, though, he never complains about all the good food we eat! He is very appreciative (of both of us)!
Glad you liked this one, Kira! Tell your husband I appreciate your comments just as much as you like the recipes – so his estimation of “cooking friends” and “blog buddies” is right on!
Rainy day and craving some good soup in the crockpot. Mel, do you think this would work in the crockpot? If so, what modifications would you suggest?
Thanks!!! Looks so yummy!
holy yumminess! I cant wait to try this… do you think if I made cornbread with it, it would be to much with the dumplings?
Megan H. – the dumplings in this soup are definitely hearty. It really is a complete meal in itself. I’d probably pass on making the cornbread with it just to save on effort and make the cornbread with a good chili that goes well with a hearty side.
Thanks, Tiffany!
My family loved this recipe, it is so easy and so yummy. Thank you for the recipe.
Kelly – thanks for the comment! I'm glad this was such a success with your family…how nice when there's no fussing over dinner!
When I told my husband and children that I was trying this recipe, they were skeptical to put it nicely. But I made it last night, and they LOVED it! I kept having to ladle more into their bowls. My husband said, "you've got a hit on your hands!" Thanks for the great recipe — so easy too.
Kristen – glad you liked this! I hope the leftovers were just as good.Kara – I hate it when I have to fight my kids over the "good stuff!" I'm so glad that your first try at homemade soup was a success!
Just tried this tonight and it was a HIT! Of course I was sad because I wanted all the dumplings to myself but the kids fought me for them.Thanks so much for all the wonderful recipes! This was the first time I made homemade soup and was nervous but this was so easy I am going to make it again!
Melanie – just finished eating this for dinner and it was absolutely wonderful. What a perfect comforting dinner on a cold wintery night. Your recipes have never failed me and this was no exception. Can't wait to eat the leftovers for lunch tomorrow.
Tannis – thanks for letting me know this was a hit. So glad!
Another hit! We had this for lunch and it was perfect. Thank you!
Jenn – glad this came through as a good take-in meal!
I was asked to take a dinner to a family at church, and I immediately knew this is what I’d take them.
It was very good.
Marie – I love hearing all the changes people make and I think using white wheat is wonderful (and healthy!). Thanks for letting me know!
MarineWife02 – great idea to freeze just the soup and making the dumplings later. Glad you enjoyed the soup!
Yum! I just made this tonight and hubby couldn’t stop raving about it. He had two servings! I used white wheat flour to thicken up the soup and also for the dumplings and we still loved it. Next time I’ll try subbing yogurt for the sour cream as I’m lactose intolerant. Hope it works! 🙂 Thanks for the recipe; love your site! I cannot wait to make the pizza; just borrowed a pizza stone from my sister to try it out.
Made this tonight, it was great! I used a little less broth/water and added some extra flour to make it less soupy. We ate all the dumplings, but still had enough soup left to freeze since there are only 2 of us. I’m planning on just making another batch of dumplings when I need them instead of trying to freeze them too.
camille – glad Ms. Picky approved! Thanks for including your changes.
Layton – thanks for letting me know you liked this soup (and the dumplings, in particular)!
Anonymous – yay for new dinners in the rotation! Glad this will be one of them.
DJ – thanks for your comment! I love to keep up this blog and am glad you are enjoying it.
I love your blog. It’s gorgeous. And delicious.
Yum… I am obsessed with soup. Especially home made chicken noodle, but I hate rolling out the noodles and cooking them perfectly… such a pain.
I make a version of this but your recipe looks wonderful!
Thank you, I will be making it tonight.
GREAT blog…
I also made this last night and my husband and daughter LOVED it!! Thanks for keeping up your blog and continuously giving great ideas and simple recipes that taste amazing and are so easy in prep!
I made this tonight and it got rave reviews. It is going into our regular dinner rotation now!
I loved loved loved this recipe. These dumplings are the best I’ve ever had. Thanks so much!
I made this tonight and it’s a new favorite! I had all the ingredients on hand which makes me very happy AND the dramatic, picky-eating 4-year old in my house said “YUUUMMM” after every bite and even hugged me and told me thanks for such a good dinner and asked if we could have it every night!
On a side note, because the picky eater won’t eat anything green (except peas which is good) I omitted the celery and doubled the carrots and also used ground thyme so nothing was detected. SO YUMMY!
Jschmalle – so glad that this dinner was one you liked and that you’ll make again! Sorry about the missing chicken part – glad you caught on!
Anonymous – the dumplings are definitely more soft and tender than firm. If you haven’t had dumplings before, you may be put off by the softness – but it sounds like you made them right. Because they steam in the liquid, they do end up like that. If you want a firmer dumpling, increase the flour to make the dough stiffer.
thanks so much for the recipe! it was delish, although i have never had dumplings before and mine came out a little soggy? is that what they are suppose to be like?
These dumplings look fantastic. I love how thick it is. Bookmarked!
I made it last night and I fell in love with dumplings! Growing up my mom never made dumplings, so I never attempted. But I’m here to say, this is my go-to easy dinner. I usually have everything on hand for this…perfect! I also caught the “where does the chicken go?” I put it back in with the peas 🙂 Thanks for another winner, Melanie!
yes, it’s dishes like this that puts hands in danger of being pierced with a fork as everyone battles for the last dumpling. true comfort food (unless you’re the one that gets pierced…). 🙂
I have got to get over my fear of making dumplings. This looks to go to let pass by. Hot, filling, comforting. Wonderful!
Thanks, Shelley – I’m glad you liked this!
YUM! Again! We had this tonight for dinner! It is a keeper!
Easy and sooo good!
Thanks!
no worries, melanie!! in our house if the parents like it gets put into rotation and the kids almost always come around!!!
Steph and Tami – sorry about the omission. Basically you can add the chicken back in with the peas. I corrected the recipe. Thanks for the heads up. Glad you both liked it (Steph, sorry your kids weren’t more excited about it!).
I made this tonight and we all loved it.
When do you add the chicken back in. Before or after dumplings?
Very creamy and delicious.
Hi, Melanie. I’m new to your blog and am enjoying reading all of your posts. I actually made this recipe for dinner tonight and I thought it was DELISH! Unfortunately, my kids had the opposite reaction than yours… they were polite: they said it wasn’t their favorite. (: As with most of my new dishes after I make it a couple of times it usually becomes their favorite!
FYI, I was following the printed recipe to a tee and when I got to the end where you drop in the dumplings I realized that I was never instructed to actually put the chicken back into the soup. I just gently put it in right before I served it. But just thought you might want to know.
Good job!
Mel-This is your cousin Kurt’s wife Michelle, I love you blog and make almost all of my meals plans around using the recipes from it! I would love to invite you to our family blog just e-mail me at chelle_nielson@yahoo.com
Leisel – your comment made me laugh! I’ve never heard of hoozels but hey, I’ll take it as a good thing! Glad you liked the risotto and the shrimp enchiladas…two of my very favorites!!
I’m actually putting a post together on pantry staples – I’ll post it soon and hopefully it will give you some good ideas!
Kelly and Megan – I don’t think this soup would work well for freezing based on how the dumplings would fare frozen, but it definitely reheats just fine the next day (albeit a bit thicker…but just still as yummy!).
Katyclem – I’m big on substituting also, so I think you should definitely try the plain yogurt. I don’t think the dumplings will sink because of the sub – they may have a bit of a different texture but I actually think it would work great. Let me know!
I can’t wait to make this!
Quick Question– Do you think the dumplings would work with plain yogurt instead of sour cream? I’m big on substituting (and it’s what I always have in the fridge), but I don’t want my dumplings to sink! Any thoughts? I may try it tonight unless anyone has major objections…I’ll let you know if it works!
must must have this! i love it!
Is it bad that I want to eat this right now…for breakfast? I was going to make your corn chowder tonight, but I may have to switch things up a bit!
Perfect timing. I need to prep another two week meal plan. This looks amazing and it can’t take longer than my chicken noodle soup with homemade noodles, so that’s a big plus. Can’t wait to give it a try. On another note, I’ve been meaning to tell you that the red berry risotto was (as my 6 yr old would say) off the “hoozels”. I served it with a little extra cream, but it was very popular. Infact, I’m going to have to adjust the recipe to make a larger batch for my family. Also, the shrimp enchiladas. . . Ah there are no words. It was simply phenominal! I felt like I was spoiling myself and what a great deal too because I would have had to pay big bucks to eat that in a restraunt. Please keep them coming! I was wondering what you think would be great meals to stock up on ingreds. for a three month supply of food? In these crazy times I want to beef up my pantry. Got any great ideas for me?
I know what we’re having for dinner tonight 🙂 Looks mmm-mmm good.
Oh my word this looks fantastic!!! Yes this kind of soup is perfect for the weather we’re having, this and some hot rolls and I’m in heaven!
yum, we’ll be trying this one! I love to make homemade soup and this sounds delicious!
I’m also wondering about the re-heating. are the dumplings still good?
This looks yummy! I haven’t had much luck with homemade soups, but want to try making more… still have lots of winter left here, we won’t see spring until April.
I am wondering, would this re-heat well with the dumplings? What about freezing?